1 tablespoon canola oil
8 ounces ground beef
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cumin
1 clove garlic, finely chopped
1 small onion, finely diced
1/2 medium green bell pepper, finely diced
1/4 cup dry white wine
1/2 cup tomato sauce
1/4 cup raisins
7 small pimiento-stuffed green olives, sliced
2 teaspoons capers
1 bay leaf
2 pounds russet potatoes, peeled and diced
Kosher salt
1 tablespoon unsalted butter
1 tablespoon heavy cream
Freshly ground black pepper
1/2 cup all-purpose flour
1 large egg, beaten
3/4 cup cracker meal
Vegetable oil, for frying
This makes more than enough picadillo to fill the papas rellenas. The leftovers can be used to make empanadas, served over rice or frozen for your next batch of papas rellenas.
lrorick
Where are these found in the world cause I need to find them they look delicous and im starving
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